Sunday, October 25

I made this too...

The corn pudding in a squash.... I didn't have all the right ingredients, so here is what I did:

1 egg
1 egg white
1/4 cup of half and half
1/4 cup of stock
1/2 cup of corn (I used a frozen "roasted" corn)
2 scallions
Diced Orange and Red peppers (I had left overs of both)
Shredded Cheese
Hot Sauce (Texas Pete is the brand of choice here)

Rub the squash with olive oil and season with s/p. Cover with foil and bake in the oven for 40 min. I think it was on 375.
Mix together the veggies and eggs, cream, stock. Season with S/P, and a dash of hot sauce. Then I put in some cheese... a generous pinch.

Remove the squash from oven, and carefully pour in the "pudding" Like the original recipe, you will have extra depending on the size of your squash cavities, so make sure you get all the veggies in there.

Return to oven and bake for about 40 minutes more. I could tell mine was done when the pudding didn't jiggle. Take out of oven, sprinkle with more cheese and let cool before you eat it!

SO GOOD. Even Keith liked it, and lately he has "a vegetable allergy"


Sonchia said...

This looks AMAZING. Wow - I am extremely impressed. This looks like it should make it into our winter dinner rotations. I cannot wait to try this!

Rebecca said...

Your turn Sonchia! Glad KP liked it!!